1, Amomum Huang Min pork tripe soup
Wash the pork belly, put Amomum villosum and Astragalus into the pork belly, stew with water and season.
2, Shashen pigeon pot pork belly
Slaughter squab, remove pigeon hair and viscera, chop off paws, wash blood stains with clear water, drain water, blanch with clear water for a few minutes, take out squab, cool with cold water, and drain water. Remove white grease and impurities from pork belly, put it in a container, add rice vinegar and starch, knead it evenly to remove fishy smell, and then rinse it with clear water.
Put a clean pot on the fire, add water, onion and a little ginger to boil, add pork belly and cook for about 30 minutes with low fire, remove pork belly and cool it with cold water, drain the water and cut it into large pieces. Heat the soup pot on fire, add vegetable oil and heat it to 60%, add ginger slices and stir-fry in the pot, add appropriate amount of water to boil and skim off the floating foam, add squab, pork tripe, Adenophora adenophora and Lycium barbarum and mix well.
Cook for about 2 hours on medium and small fire, then add refined salt and monosodium glutamate to adjust the taste of the soup, and then take it out of the pot and put it in a bowl.
3. Pepper pork tripe soup
Prepare all ingredients, first wash both sides of pork belly with raw flour, blanch pork ribs to remove blood, cut ginger into large pieces, put pepper in the pot to boil, then blanch pork belly to remove fishy smell. Stir-fry white pepper in a 5.7L Supreme fine steel multi-purpose pan and crush it. Put ginger slices, ribs, codonopsis pilosula and angelica into the cooked pork belly.
Put the pork belly in a pot, add enough water, simmer for 2 hours after boiling, take out the pork belly and cut it into strips, then put it in a pot and cook for 15 minutes, and finally add salt to taste.
4. Fluorescent pork tripe soup
Wash the fluorescent seeds and lotus seeds and soak them in clear water for about 2 hours to prepare a cooked pork belly. Slice the pork belly, put it in a casserole, add the soaked fluorescein and lotus seeds, add some water, boil it with strong fire, then simmer until the fluorescein blooms, and add some salt to taste.
5. Pork belly squid yangwei decoction
Wash pork belly, cut dried cuttlefish into small pieces, soak in clear water, put water in the pot, boil, put pork belly in the pot until it is shaped, and take it out to cool for later use. The impurities on the surface of pork belly can be deducted, washed and cut into strips without burning. Put the chopped pork belly, soaked dried cuttlefish and ginger slices into a casserole, drain the water, add some cooking wine and start stewing.
Bring the fire to a boil, simmer for 2 hours with boiling water in the middle. Pork tripe is very resistant to cooking, so you can add more water and stew it. Season with salt chicken essence and sprinkle with chopped green onion when cooking.
6. Yam pork tripe soup
Wash pork belly with flour, or wash it your way, as long as it can be cleaned. Blanch the washed pork belly and the cooked pork belly. There is a white film at the mouth of the cave. Please scrape it with a knife. Blanch the chicken and wash it for later use. Cut the pork belly into small pieces, not too small, it will shrink when cooked. Add a proper amount of water to the casserole, and put pork belly, chicken, red dates and medlar into the pot.
Reduce the heat and simmer for about 40 minutes. This time can be adjusted according to your favorite pork belly hardness. If you taste the pork belly, you can move on to the next step. Peel the yam, cut it into pieces, cook it with the pork belly chicken for 15 minutes, and finally add salt to taste.